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Recipes
Lentil Vegetable Soup
By KEGMD
Directions In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Crockpot vegetable curry with tofu
By KEGMD
Instructions Remove tofu from package and drain water
- 16 oz extra firm tofu, drained and pressed
- 1-14.5oz can lite coconut milk (or full fat)
- 1 cup vegetable broth
- 1/4 cup Thai green curry paste (or red)
- 1 tbsp fresh minced ginger
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tbsp coconut sugar
- 1 medium onion, chopped
- 1 1/2 cups sliced bell pepper (I used frozen)
- 3/4 cup peas
- 1 small eggplant, chopped
- Brown rice or quinoa, for serving (optional)
Roasted Butternut Squash Soup and Curry Condiments
By KEGMD
Directions Preheat the oven to 425 degrees F
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
Pumpkin Lasagna with Fontina
By KEGMD
Preheat an oven to 450°F (230°C)
- 1 lb. (500 g) whole milk ricotta cheese
- 1 Tbs. julienned fresh sage
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground pepper, to taste
- 2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
- 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
- 2 Tbs. olive oil
- 1 large yellow onion, thinly sliced
- 1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
- 12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
- 1 lb. (500 g) Italian fontina cheese, shredded
Roasted Acorn Squash with Mushrooms, Peppers & Goat Cheese
By KEGMD
All your favorite veggies combined together!
- 2 acorn squash
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 2 cups cabbage (core removed before slicing)
- 1 cup 1/4-inch-sliced sweet onion
- 1 red bell pepper, seeded and sliced in 1/4-inch julienne
- 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
- Kosher salt and freshly ground pepper
- 2 cups cremini mushrooms, cleaned and quartered
- 2 cloves garlic, minced
- 4 ounces crumbled goat cheese
- 2 tablespoons chopped fresh Italian parsley, for garnish, optional
Layered Catfish Dip
By KEGMD
Bring 3 cups water to a boil in a large skillet; add catfish, and return to a boil
- 3 cups water
- 2 (8-ounce) catfish fillets
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/8 teaspoon garlic salt
- 1/3 cup chopped onion
- 1 cup chili sauce
- Garnish: fresh lemon slice
- Assorted crackers
Pumpkin Lasagna with Fontina
By KEGMD
Preheat an oven to 450°F (230°C)
- 1 lb. (500 g) whole milk ricotta cheese
- 1 Tbs. julienned fresh sage
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground pepper, to taste
- 2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
- 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
- 2 Tbs. olive oil
- 1 large yellow onion, thinly sliced
- 1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
- 12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
- 1 lb. (500 g) Italian fontina cheese, shredded
Herbed Spinach Frittata with Feta
By KEGMD
Cook the vegetables In a heavy 10-inch ovenproof fry pan over medium heat, warm the olive oil
- 3 Tbs. olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 6 oz. baby spinach
- 1/2 cup chopped roasted red bell pepper
- 8 eggs
- 1 Tbs. minced fresh oregano
- 1 Tbs. minced fresh mint
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup crumbled feta cheese
Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
By KEGMD
Prep Time: 25 minutes Cook Time: 30 minutes Servings: 8
- 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
- 1 shallot, finely chopped
- 2 Tbs. cider vinegar
- 1 Tbs. firmly packed light brown sugar
- 1 tsp. Dijon mustard
- 1 tsp. chopped fresh thyme
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. brussels sprouts, trimmed
- 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
- 1 tsp. chopped fresh sage
- 1 cup coarsely chopped steamed chestnuts
Homemade Granola Bars
By KEGMD
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries